The main constituent of Vinegar is:

Vinegar is primarily a dilute solution of acetic acid (also known as ethanoic acid) in water [1]. It is produced through a double fermentation process where sugars are converted into ethanol by yeast, and subsequently, the ethanol is oxidized into acetic acid by acetic acid bacteria. Commercial vinegar typically contains at least 4% acetic acid by volume, which provides its characteristic pungent odor and sour taste. While other acids like citric acid or ascorbic acid are found in natural sources such as citrus fruits, and tartaric acid is found in tamarind, they are not the primary constituents of vinegar [1]. Acetic acid's chemical formula is CH3COOH, and it is classified as a weak organic acid. Its widespread use as a condiment and preservative stems from this specific chemical composition.

Sources

1. [1] Science , class X (NCERT 2025 ed.) > Chapter 2: Acids, Bases and Salts > Table 2.3 Some naturally occurring acids > p. 28